Carbohydrates and fibres (sugar, starches)

Plant-based diets become more popular indicator of masculinity among male athletes

31-May-2023 By Augustus Bambridge-Sutton

Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.

Ex-UK food tsar pleads for industry ingenuity to fix ‘malfunctioning’ system

26-May-2023 By Oliver Morrison

Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...

DouxMatok rebrands to Incredo, prepares for full commercial availability in Europe

24-May-2023 By Flora Southey

Israeli sugar reduction pioneer DouxMatok is going through a period change: the company is rebranding to Incredo LTD, has secured $30m (€27m) in Series C funding, and working to expand its reach on both sides of the Atlantic.

'The acceptability of insects is influenced by their visibility': Consumer perceptions of edible insects explored

22-May-2023 By Augustus Bambridge-Sutton

Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...

Weight loss no longer primary motivator for sugar reduction: consumer research

16-May-2023 By Flora Southey

In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.

WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

15-May-2023 By Oliver Morrison

The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).

Study finds chewing well can help Type 2 Diabetes patients

09-May-2023 By Augustus Bambridge-Sutton

Diabetes, particularly type 2 diabetes (T2D), is a major killer around the world. In 2021, 6.7 million deaths linked to diabetes were recorded. Yet, a recent study has shown that something simple may impact how much blood glucose people with T2D have:...

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

‘New algorithm does not incentivise reformulation’: Nutri-Score pushback from soft drink makers

05-May-2023 By Flora Southey

Based on the new algorithm, a soft drink with a sugar level as low as 0.1g cannot score higher than Nutri-Score C, laments UNESDA Soft Drinks Europe.

Gum helps combat sugar cravings with 'sugar destroyer' ingredient

05-May-2023 By Augustus Bambridge-Sutton

Israeli food-tech startup Sweet Victory has released a chewing gum designed to curb sugar cravings. A consumer study on the gum found that it enabled its users to significantly cut down on sweets, as well as lose weight. The product, which is already...

Nutri-Score 3.0? Latest algorithm update could move milk-based beverages from A to D

01-May-2023 By Flora Southey

Following a Nutri-Score algorithm update late last year, France has announced another. This time, it concerns beverages.

Why keto and other specialist diets are a 'huge growth area for the food industry'

20-Apr-2023 By Oliver Morrison

Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?

‘A laughably self-serving study’: Industry backlash over fake manuka honey claims

14-Apr-2023 By Flora Southey

New Zealand’s manuka industry is being accused of misleading consumers after it alleged honey derived from species other than the Leptospermum outside of New Zealand is inauthentic.

Addressing sugar addiction - What the industry can do

14-Apr-2023 By Augustus Bambridge-Sutton

The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....

‘Without Nutri-Score, junk food thrives’: FOP label ‘significantly’ improves nutritional quality, claims report

13-Apr-2023 By Flora Southey

On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.

NPD Trend Tracker: From chocolate peanut butter to coronation party food

11-Apr-2023 By Augustus Bambridge-Sutton

What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.

Source: ra2studio/Getty Images

Danone North America on gut health and the microbiome: 'They have a bigger role than we thought'

06-Apr-2023 By Augustus Bambridge-Sutton

The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...

From cannellini to pinto and navy: Kraft Heinz plays with bean diversity in plant-based expansion

06-Apr-2023 By Flora Southey

Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.

Sugar contamination stings honey imports in Europe

03-Apr-2023 By Flora Southey

Almost half (46%) of all honey samples tested by the European Commission is thought to be adulterated with sugars.

Fibre intake reduces cognitive decline risk in older people: study

28-Mar-2023 By Oliver Morrison

Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.

Algaia acquired by JRS Group to meet ‘fast-growing’ demand for seaweed-based products

28-Mar-2023 By Flora Southey

French biomarine ingredients supplier Algaia has been acquired by JRS Group in Germany, which sees synergies with its existing alginate business.

Meet the start-up on a mission to solve the challenge of delivering more effective probiotics and bioactives

22-Mar-2023 By Oliver Morrison

Danish start-up Mello is vying to advance current ‘state of art’ microencapsulation techniques after unveiling a new proprietary technology that it claims is able to better deliver functionally effective probiotics and bioactives. How?

Fungi and oat hybrid makes ‘completely new protein’ for alternative meat sector

17-Mar-2023 By Flora Southey

A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector....

Food researchers employ botanical extract to unveil ‘super muffin’ with benefits

07-Mar-2023 By Oliver Morrison

Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.

Erythritol and health risk: how much weight is behind the claims?

06-Mar-2023 By Oliver Morrison

Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...

‘90% of our portfolio will be HFSS-compliant’: A deep-dive into Danone’s new health commitments in UK & Ireland

06-Mar-2023 By Flora Southey

Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.

Mānuka honey claims dismissed in UK and US: ‘All non-NZ brands failed the test’

01-Mar-2023 By Flora Southey

Testing of non-New Zealand mānuka honey brands sold in the UK and US reveals all missed key indicators of mānuka according to New Zealand export standards.

Dole experiments with BlueTree tech to cut sugar in juice: ‘Pineapple sets a higher bar than orange’

24-Feb-2023 By Flora Southey

One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.

Stevia sweeter news for planetary health than cane and beet sugar, suggests research

22-Feb-2023 By Flora Southey

Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.

The rise and rise of healthy indulgence: ‘In tough times, food offers opportunity for delicious escapism’

15-Feb-2023 By Flora Southey

Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.

The FoodNavigator Podcast: How innovation hopes to bring fun, sociability and indulgence to low/no drinks

15-Feb-2023 By Oliver Morrison

What innovations are occurring that can elevate low/no alcohol beverages from simply being premium soft drinks into something that remains a pleasurable experience for consumers?

The researchers brewing lipids to transform waste into food

07-Feb-2023 By Oliver Morrison

Researchers say they are using ancient technology to turn agricultural waste into fats. They say the approach could help the sustainable protein industry recreate the flavours of meat and has the potential to replace palm oil or other tropical oils.

Has the UK’s sugar tax really worked for girls? And if so, why not boys?

27-Jan-2023 By Oliver Morrison

Additional strategies beyond a soft drinks levy will be needed to reduce obesity, particularly in older boys and younger children, according to new Cambridge University research that some have called ‘speculative’.

‘We evaluate this in terms of cost versus impact’: Ingredion outlines the ‘trade-offs’ needed to advance environmental sustainability

25-Jan-2023 By Katy Askew

Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...

UK innovation agency report sets out future of reformulation recommendations

24-Jan-2023 By Oliver Morrison

Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

22-Dec-2022 By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...

How Weetabix Original plans to get to Net Zero by 2050: ‘It’s not a quick and easy thing to do’

14-Dec-2022 By Flora Southey

Weetabix Food Company has committed to producing a zero-carbon box of Weetabix Original breakfast cereal by 2050. John Petre, supply chain, procurement and technical director at the Weetabix Food Company, explains how.

More trees, less land: How Brazil’s orange juice sector tripled its productivity

09-Dec-2022 By Flora Southey

Players in Brazil’s orange juice industry have been investigating a technique known as densification, whereby more citrus trees are planted in the same area to increase yield. We catch up with CitrusBR’s Tatiana Campos to learn about the productivity...

From mood-boosting algae to plant-based ‘egg’ powder: Which innovations caught our eye at FiE 2022?

07-Dec-2022 By Flora Southey

Food ingredients are taking centre-stage in Paris this week, and FoodNavigator is on the ground speaking with newcomers to the B2B market.

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

Orange juice developed with 30% less sugar, more fibre, but ‘original taste’

18-Nov-2022 By Flora Southey

Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.

Bee-free honey developed via precision fermentation for global market

15-Nov-2022 By Flora Southey

In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.

Start-up cuts 70% sugar with sweetener-free substitute: ‘It’s a plug-and-play solution’

09-Nov-2022 By Flora Southey

Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.

Valio leverages AI and dairy proteins for 30% sugar reduction in milk chocolate: ‘The taste remains the same’

07-Nov-2022 By Katy Askew

Dairy company Valio is using the power of artificial intelligence to design a milk chocolate that it describes as ‘future proof’.

Barry Callebaut unwraps ‘second generation’ of chocolate: ‘It gives a cocoa bite, instead of a sweet bite’

03-Nov-2022 By Flora Southey

The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.

BlueTree: Meet the start-up filtering out disaccharides to cut sugar but leave taste

19-Oct-2022 By Flora Southey

Unlike most sugar reduction solutions on the market, BlueTree Technologies isn’t replacing sugar with a substitute. Meet the Israeli start-up working with ‘simple’ technology to remove disaccharides from milk and juice.

How Givaudan is re-thinking sugar reduction: ‘Holistic profiling is not about replacing the sugar experience’

11-Oct-2022 By Katy Askew

Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...

Cutting 80% sugar with a multi-ingredient formula: ‘Unlike current sugar substitutes, there is no compromise on taste’

10-Oct-2022 By Flora Southey

Meet Sweet Balance: the Israeli start-up developing customisable ‘building block’ sugar substitutes for the food and beverage industry.

Kellogg’s invests in reformulation, new ingredients, and packaging design in UK

10-Oct-2022 By Flora Southey

The breakfast cereal and snacks major has opened a new food innovation centre in northern England, dedicated to food development and packaging design.

The keto diet and mental health: how closely should the food industry watch this trend?

06-Oct-2022 By Oliver Morrison

Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.